New recipes

Southern-Style Biscuits

Southern-Style Biscuits

Notes

Here are a few helpful hints to guide you:

Aerate your dry ingredients; you want feather-weight biscuits. By whisking the flour mixture, you are incorporating air, making it as light and lump-free as possible.

This recipe uses both baking powder and baking soda as leaveners. This ensures an adequate rise. Because of the acidity of the buttermilk (the wet ingredient), the addition of baking soda is needed.

It is important that all of the fats used are cold. You don’t want them to completely dissolve, melting as you are making the dough. Discrete layers of fat in the biscuit dough equals layers in the baked biscuit.

I use equal amounts of cold butter and cold vegetable shortening in my biscuits. The butter adds flavor and tenderness, and the shortening adds lightness and flakiness.

Don’t overwork the ingredients. The fats should be mixed in quickly. It is fine if there is some disparity in size when you are incorporating the fats into the flour. In fact, it is preferable. This will make a supremely light and flaky biscuit.

Add the buttermilk into the dry ingredients all at once, and don’t overmix! You want the dough to just hold together.

Don’t knead the dough. When you are making biscuits, it is different from making yeast breads. Here, you don’t want gluten development, so kneading is unnecessary.

Leave the rolling pin in the drawer. Use the heel of your hand to pat out the dough. Using a rolling pin compresses the ingredients, and you risk the dough sticking to the rolling pin.

Folding the dough will create flaky layers in the baked biscuit.

Bake the biscuits in a hot oven; 450 degrees F is best. This will make a biscuit that is golden on the outside while maintaining a moist interior.

If a soft-sided biscuit is what you desire, bake the biscuits close together. If you desire crusty sides, bake 1 inch apart.

Notes: Reprinted with permission from UNITED STATES OF BREAD © 2014 by Adrienne Kane, Running Press, a member of the Perseus Books Group.

Ingredients

  • 2 Cups (10 ounces) all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 Teaspoon baking soda
  • 3/4 Teaspoons kosher salt
  • 3 Tablespoons (1 1/2 ounces) unsalted butter, chilled, cut into1/2-inch cubes
  • 3 Tablespoons (1 1/4 ounces) vegetable shortening, chilled, cut into 1/2-inch cubes
  • 1 Cup buttermilk

Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup milk

Preheat oven to 450 degrees F (230 degrees C).

In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup milk

Preheat oven to 450 degrees F (230 degrees C).

In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup milk

Preheat oven to 450 degrees F (230 degrees C).

In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup milk

Preheat oven to 450 degrees F (230 degrees C).

In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup milk

Preheat oven to 450 degrees F (230 degrees C).

In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup milk

Preheat oven to 450 degrees F (230 degrees C).

In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup milk

Preheat oven to 450 degrees F (230 degrees C).

In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup milk

Preheat oven to 450 degrees F (230 degrees C).

In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup milk

Preheat oven to 450 degrees F (230 degrees C).

In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup milk

Preheat oven to 450 degrees F (230 degrees C).

In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.


Watch the video: Southern style: Pulling decor inspiration from Charleston (October 2021).